Martha’s Cold-Weather Comforts

When the weather is cold Martha, like most of us, turns to more hearty, warming dishes. Cozy up with some of her favorite comfort foods.

"I am often asked the question: What is your favorite type of food?" Martha says. "Although I always answer Japanese, the real response should be and is pierogi, the delectable Polish dumplings that my mother, Big Martha, made so well in many incarnations: potato, sweet cabbage, blueberry, peach, plum, and apricot."

The almost universal appeal of roast chicken stems from its power to comfort. The ideal roast chicken -- golden brown and gleaming, tender and juicy -- engages each sense. The crackle of chicken as it cooks and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

A brown Betty is a spiced fruit dessert with buttered breadcrumb or cake-crumb topping that turns golden brown as it cooks. Our individual Bettys have two layers of Bartlett pears alternating with a blend of torn sourdough bread, butter, sugar, ginger, cinnamon, nutmeg, and a splash of apple cider.

This French toast recipe is great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. Serve it with butter, sanding sugar, or some pure maple syrup.

A pandowdy is closely related to a pie -- without the bottom crust. Its pastry top is broken with a spoon halfway through cooking so the collapsed bits soak up the juices and soften. For ours, we used brown sugar and apples and raisins laced with cardamom and allspice.